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| | From: Lee (Original Message) | Sent: 12/10/2003 7:52 PM |
<STYLE type=text/css> © </STYLE> Peanut Brittle | ! | 2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1/2 teaspoon salt 3 cups raw shelled Spanish peanuts, skins on 2 tablespoons butter 1 teaspoon vanilla extract 2 teaspoons baking soda
| | Heat sugar, syrup, water and salt to a rolling boil in a heavy 2-quart, saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293° F). Add butter and vanilla, then baking soda. (For safety¹s sake, keep in mind that the mixture will dramatically increase in volume and could spill over the sides of the saucepan.) Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container. Makes about 2 pounds Peanut Brittle.
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Lee, are you racist? Why spanish nuts? Couldnt be italian, mexican, american?? huh huh |
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| | From: Lee | Sent: 12/12/2003 4:52 PM |
Lmao, yes scott any nationally nut would be fine. I actually used plain nuts in mine......lol |
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